Behold… Double Chocolate Thumbprint Cookies with Ganache and Fruit Preserves! These will truly change your life!
We needed 1 more Christmas Cookie to round out this season of baking activities and these Double Chocolate Thumbprint Cookies with Ganache and Fruit Preserves feel like the right move. I saw them over on Sally’s Baking Addiction and needed to put my fruit preserved obsessed spin on them! They are easy to make, easier to eat, and filled with both ganache and fruit preserves to give them an extra pop!
So often you just fill a thumbprint cookie with one or the other, but we deserve more this year, wouldn’t you say? Grab your favorite jar of preserves (I prefer raspberry or strawberry Bonne Maman) but truly anything would be amazing. Fig jam – heck yes! Blueberry – why not! Apricot jam – bring it on!! Orange marmalade – fair game. You get the idea!
Double Chocolate Thumbprint Cookies with Ganache and Preserves
Ingredients
- 1 1/2 cups all purpose flour (measure by spooning the flour into the measuring cup and leveling)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, at room temp
- 1/2 cup packed light brown sugar
- 2/3 cup white sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 2 teaspoons milk or nut milk
For the Fill
- 4 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon chocolate extract
- 1 cup raspberry or strawberry preserves (Bonne Maman is my go-to)
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside.
- In a stand mixer, combine the butter, brown sugar, and 1/3 cup granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes Add the egg, vanilla extract, and chocolate extract and beat on high speed until combined, about 1 minute more. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
- Roll balls of dough, approx 1 tablespoon each, and roll each into remaining 1/3 cup granulated sugar. Place cookie dough balls onto a large lined baking sheet. Using your thumb, make an indent into each cookie. Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart. Bake for 12-14 minutes or until the edges are set. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely before filling with ganache
For the Filling
- Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over chocolate chips and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the chocolate extract. Allow to cool for at least 10 minutes.
- Spoon 1 teaspoon of the preserves into the cookie indentation followed by 1 teaspoon of ganache. Let the ganache harden before serving.
Recipe lightly adapted from Sally’s Baking Addiction who is legit the QUEEN of desserts!
Yum! Pinning for an upcoming day of baking 🙂
Gaby, is your husband still willing to get emailed questions about Sonos? We need to get some sort of a system set up – AFTER Christmas. I would not bug anyone before 🙂
he wrote all about it here: https://dev.afterhoursagency.com/wgc/whats-gaby-cooking-master-list/
but lMK if you have other questions
Hi, Gaby. I have all the ingredients to make this except for chocolate extract. Is there anything else I can use as a substitute? If not and I omit it, will it change the outcome drastically?
nope! all good to omit and just use vanilla!!
These cookies look amazing!! Like you, I needed one more cookie to round out my baking this Christmas. I have all ingredients except for chocolate extract. Can you suggest a substitution ?
you can omit and just do vanilla! still delish
Is chocolate extract a game changer or could it easily be omitted or substituted? Gonna try these!!
its ah-mazing! but you can omit
Just baked these cookies, and they are amazing! Pretty and delicious, definitely a keeper for our Christmas cookie platter. By the way, in place of the chocolate extract I added Godiva Chocolate Liqueur, and they came out great. Thanks for posting!!
omg
omg
omg
Made these today and they came out great. I omitted the chocolate extract as I couldn’t find and glad I did because they’re rich enough. The strawberry cuts down the chocolate taste and rounds out the flavor nicely. I definitely used less than one teaspoon each of strawberry jam and ganache as it would’ve overflowed the cookies.
I don’t have heavy cream but do have plain Greek yogurt – what are your thoughts? Thank you!
won’t be the same consistency!
Hi Gaby,
These look fantastic. I’m going to make them for an upcoming cookie swap. Is it OK to freeze the dough to make at a later time?
Thanks
yes absolutely
How many cookies does this recipe make? I am doing for a cookie exchange….. thx you!!!
about 2 dozen!
Has anyone tried freezing the finished cookie?
me! it freezes great
Delicious!!! Just used vanilla extract. Perfect combination of rich, chewy chocolate cookie and fruit! Will be a yearly treat for sure. Thank you Gaby!
Made these for the first time this week, and will definitely add it to my annual holiday cookie list! The raspberry preserves go so well with her chocolate ganache (no surprise there!) Two thumbs up!